With notes of ginger and garlic, our herb-flecked Winter Squash and Carrot Purée makes for a comforting side dish.
Winter Squash and Carrot Purée
MAKES 4 TO 6 SERVINGS
- 1 large butternut squash, peeled and cut into chunks
- 5 carrots, cut into 2-inch pieces
- 1 large sweet onion, sliced 1 inch thick
- 6 cloves garlic
- 1 (2-inch) piece fresh ginger, peeled and sliced ½ inch thick
- 2 tablespoons olive oil
- 2½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ cup heavy whipping cream
- 3 tablespoons unsalted butter, melted
- 1 teaspoon chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- Garnish: fresh thyme leaves, chopped fresh rosemary
- Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
- On a large rimmed baking sheet, combine squash, carrots, onion, garlic, ginger, oil, 1 teaspoon salt, and pepper, tossing to coat well.
- Bake until vegetables are tender and browned, about 50 minutes. Let cool enough to handle. Discard ginger.
- In the work bowl of a food processor, add roasted vegetable mixture; process until smooth. With processor running, add cream and melted butter. Add thyme, rosemary, and remaining 1½ teaspoons salt; process until just combined. Pour squash mixture into prepared baking dish.
- Bake until mixture is bubbly and browned around edges, 30 to 32 minutes. Garnish with thyme and rosemary, if desired. Serve warm.
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